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How To make Bucatini All' Amatriciana
3 Pounds fresh tomatoes
coarsely chopped
1 Tablespoon olive oil
1 Pound pancetta :
cut in 3X1" pices
1 Cup diced onion
1 Cup white wine
2 1/2 Tablespoons minced fresh chili pepper seeds removed
1 Teaspoon dried red pepper flakes
1/2 Cup sliced fresh basil leaves :
plus 4 sprigs
1 1/2 cups finely grated Pecorino Romano
1 teaspoon kosher salt
Freshly ground black pepper 3/4 pound Bucatini -- or Perciatelli
In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes. Pass the tomatoes through a food mill and puree. Set aside
Wipe saucepan clean and return to medium heat. Add olive oil and pancetta and cook, stirring for, about 15 minutes or until pncetta is crisp. Remove from pan with slotted spoon and reserve.
Pour off all but about 2 tablespoons of fat from the pan. Add pnions and cook over medium heat until golden, about 5 minutes. Add white wine and reduce by 3/4. Add reserved tomatoes, chili pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
Add reserved pancetta, basil, and 3/4 of the Pecorino Romano. Season with salt and pepper. Simmer for an additional 15 minutes, stirring occasionally. (May be prepared ahead up to this point, and frozen for future use.)
Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook the bucatini until al dente. Drain and toss with the sauce. Pour into a warmed serving bowl and sprinkle with remaining cheese.Garnish with basil sprigs.
How To make Bucatini All' Amatriciana's Videos
How To Make My Favorite Pasta Dish - Bucatini All'Amatriciana
When I studied abroad in Florence Italy, I had Bucatini All'Amatriciana for the first time. The dish instantly blew my mind and has ever since been one of my all time favorite foods.
If you want the full written recipe, you can find it on my website:
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Pasta all'Amatriciana - Is this Italy's Best Pasta Sauce? - Food Wishes
There’s no way to actually win an argument about which pasta sauce or pasta dish is Italy’s best, but that’s not really the point. Arguing is fun, and just being able to passionately make your case, more than makes the effort worthwhile. I tried to do that in this Pasta all’Amatriciana video, although it was really more about showing why, than explaining why. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pasta all’Amatriciana, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Bucatini all'Amatriciana | Chef Jean-Pierre
Hello There Friends, Bucatini allAmatriciana today! A Traditional Italian Pasta dish with a little Jean-Pierre twist on it. Not much but just enough to send the Italian Recipe Police in a frenzy. Either way this Pasta Dish turned out amazing and I'm sure you will love it just as much as I do! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Ogliarola (Italian) Extra Virgin Olive Oil:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Set of 3 Silicone Spatulas:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
0:29 What is in Amatriciana
2:00 Making the Sauce
6:17 What Tomatoes to use
6:40 Making the Sauce (cont.)
7:15 The Pasta I Use
8:32 Making the Sauce (cont.)
9:45 Cooking the Pasta
10:28 Finishing Up
Traditional Bucatini all'Amatriciana Recipe
This traditional bucatini all'Amatriciana certainly seems like an impressive dish, but it actually comes together much more easily than you (or your guests) might think. This pasta dish is great for a date night or weeknight meal, featuring tomato sauce, guanciale, and plenty of freshly-grated pecorino Romano.
#recipes #pasta #tomatosauce
Get the Full Recipe:
Bucatini all'amatriciana - recipe
The exact recipe and the instructions with individual steps are available on our website at:
Bucatini
80g Guanciale (alt. Pancetta) (roughly diced)
400g canned tomatos (crushed)
Pecorino
50ml white wine
1 garlic clove (with skin)
Chiliflakes
Olive oil
Salt, pepper
THE REAL *AMATRICIANA* ???? #chefmaxmariola
La vera amatriciana fatta da un Romano? Te la fa Chef Max Mariola! Ecco come fare la ricetta originale della Amatriciana! Ecco il link alla ricetta per intero! ▶️
⭐ Vuoi scoprire i miei segreti in cucina? ISCRIVITI AL CANALE ➡️
Forse per errore si attribuisce l’Amatriciana alla cucina Romana. In realtà pare che siano stati i pastori che nella transumanza verso le campagne romane, fecero conoscere la ricetta nella capitale.
#amatriciana #ricettaoriginale #cucinaitaliana #shorts
Pare anche che la ricetta originale della Amatriciana fosse in bianco e, solo più tardi, il piatto è preparato con gli stessi ingredienti e l’aggiunta del pomodoro. Oggi la conosciamo tutti così, quindi io l'ho preparata in questo modo, utilizzando i rigatoni e non gli spaghetti.
Vuoi l'alternativa? Sul mio canale ho già preparato questa splendida ricetta nella versione coi bucatini all'amatriciana. Guardala a questo link! ➡️
⭐ NON DIMENTICARE DI ISCRIVERTI AL CANALE! ➡️
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